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El Comal Products

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“Del Comal A Su Mesa”
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Apple Pie Nachos 🍎🍂 October calls for cozy desserts, and these Apple Pie Nachos are the perfect fall treat. Servings: 2 Time: 35 minutes Ingredients: 3 apples, diced 2 tbsp butter 3 tbsp brown sugar 1 tsp cinnamon ½ tsp nutmeg 1 tsp cornstarch diluted in 1 tsp water 1 bag El Comalito Flour Tortillas 2 cups canola oil, for frying ½ cup sugar 2 tbsp cinnamon Whipped cream Pecans, optional Directions: Heat a medium pan and melt the butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 3 minutes. Add the cornstarch mixture and cook for 2 more minutes until thickened. Cut El Comalito Flour Tortillas into chips and fry in hot oil until golden brown. Coat the tortilla chips with sugar and cinnamon. Top with the warm apple pie filling, whipped cream, and pecans. Warm, crispy, sweet, and perfect for fall. — #DelComalASuMesa #ElComalProducts #FallRecipes #ApplePieNachos #SweetTreats taken in Mendocino, California by @elcomalproducts
4
5 days ago
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Squash & Chorizo Huaraches 🌶️ Crispy huaraches, creamy refried beans, chorizo, squash, melted cheese, and fresh toppings; this recipe is hearty, comforting, and full of flavor. Servings: 4–6 Time: 40 minutes Ingredients: 1 bag El Comal Huaraches Oil, for frying 2 tbsp olive oil ½ cup red onion, diced 2 garlic cloves, minced 12 oz chorizo 1 serrano pepper, seeded 2–3 squashes, diced ½ cup shredded cheese 2 cups refried beans 2 cups shredded lettuce ½ cup sour cream ½ cup cotija cheese Directions: Heat a large skillet over medium heat and add olive oil. Cook onion and garlic until fragrant. Add chorizo and cook until it starts to brown. Add diced squash and serrano pepper. Cook for a few minutes. Season with salt and pepper to taste. Add shredded cheese and cook until melted. Fry each El Comal Huarache in hot oil until golden brown. Assemble each huarache with refried beans, the squash and chorizo mixture, shredded lettuce, sour cream, and cotija cheese. Crispy, cheesy, and loaded with flavor — a huarache recipe made for sharing. — #DelComalASuMesa #ElComalProducts #Huaraches #MexicanFood #EasyRecipes taken in Irvine, California by @elcomalproducts
6
10 days ago
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Pumpkin Enchiladas 🎃 October is here, and we’re starting the month with a cozy seasonal twist: Pumpkin Enchiladas made with El Comal Mezcladitas Tortillas. Servings: 6–8 Time: 40 minutes Ingredients: 2 tbsp olive oil 2–3 tomatoes 4 garlic cloves ½ onion 4 guajillo peppers 1 ancho pepper 2 chile de árbol peppers, optional 1 can pumpkin puree ½ tsp peppercorns ¼ tsp cinnamon Salt to taste 1 bag El Comal Mezcladitas Tortillas 2–3 cups shredded chicken 1 cup shredded cheese Sour cream and cilantro, for serving Directions: Heat a large skillet over medium heat and add olive oil. Cook tomatoes, garlic, and onion for 5 minutes. Add dried peppers and broth, then cook for 3 minutes. Add everything to a blender with pumpkin puree, peppercorns, cinnamon, and salt. Blend until smooth, then cook the sauce for 5 minutes. Add some of the sauce to the shredded chicken and mix. Lightly fry each El Comal Mezcladitas Tortilla in hot oil. Fill each tortilla with the chicken and roll tightly. Add sauce to a large baking dish, then place the enchiladas on top. Top with shredded cheese and bake until melted. Serve with sour cream and fresh cilantro. Cozy, saucy, and perfect for welcoming October. — #DelComalASuMesa #ElComalProducts #FallRecipes #PumpkinRecipe #Enchiladas taken in Pasadena, California by @elcomalproducts
3
12 days ago
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Pickled Jalapeños 🌶️ A simple recipe to keep in your fridge and add to just about everything. Servings: 10 Time: 20 minutes Ingredients: ¼ cup olive oil 10 jalapeños, sliced 3 carrots, sliced 1 onion, sliced 3–4 garlic cloves 1 cup vinegar 1 cup water 1 tsp peppercorns 2 bay leaves 1 tsp oregano 1 tbsp salt Directions: Heat a large skillet over medium heat and add olive oil. Cook the onions, garlic, and carrots for a few minutes. Add sliced jalapeños, water, vinegar, peppercorns, bay leaves, oregano, and salt. Cook for 5–7 minutes, then turn off the heat. Transfer to a large jar and keep refrigerated. Use in all your favorite recipes. Tangy, spicy, and always good to have on hand. — #DelComalASuMesa #ElComalProducts #PickledJalapenos #EasyRecipes #HomemadePickles taken in Anaheim, California by @elcomalproducts
7
20 days ago
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Breakfast Enfrijoladas 🍳 A cozy breakfast with a little extra flavor. These Breakfast Enfrijoladas are made with El Comal Mezcladitas Tortillas. Servings: 2–3 Time: 15 minutes Ingredients: 1 bag El Comal Mezcladitas Tortillas 1 tbsp olive oil ¼ onion 1 ½ cups beans 1 tbsp chipotle 2–3 eggs ½ cup shredded cheese ¼ cup queso fresco Pickled onions Directions: Heat a medium skillet and add olive oil. Add the onion and cook for a few minutes. Add the beans and chipotle, then blend until smooth. Return to the pan, bring to a boil, and set aside. Scramble the eggs and add a thin layer to a hot pan with oil. Top with one El Comal Mezcladitas Tortilla and flip. Flip again after a few minutes and add shredded cheese. Fold in half and serve on a large plate. Top with the chipotle bean sauce, queso fresco, and pickled onions. Creamy, cheesy, and ready in 15 minutes — breakfast just got better. — #DelComalASuMesa #ElComalProducts #BreakfastIdeas #Enfrijoladas #EasyRecipes taken in Calexico, California by @elcomalproducts
3
21 days ago
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Tortilla Soup 🍂 Fall has officially begun, and this Tortilla Soup is the kind of cozy recipe we’re craving. Servings: 4–6 Time: 30 minutes Ingredients: 6–8 El Comal Yellow Corn Tortillas ¼ onion 4 tomatoes 3 garlic cloves 1 guajillo pepper 1 ancho pepper 4 cups broth Salt, pepper, and cumin to taste ¼ tsp oregano 1 lb fresco or panela cheese ½ cup sour cream 2 avocados Cilantro, for garnish Directions: Cut the tortillas into small strips. Heat a large pan with enough oil for frying and add the tortilla strips. Fry until golden and crispy. Set aside. Add the peppers to the same pan with hot oil for a few seconds, then set aside. Lightly fry the tomatoes, onion, and garlic until they start to brown. Add them to a blender with the peppers, broth, seasonings, and a few tortilla strips for consistency. Blend until smooth. Heat a large pot over medium heat and add the mixture. To each bowl, add tortilla strips, cheese, avocado, and soup. Top with sour cream and cilantro. A warm bowl to welcome the season, one crispy tortilla strip at a time. — #DelComalASuMesa #SoupSeason #TortillaSoup #FallRecipes #ComfortFood taken in San Francisco, California by @elcomalproducts
13
25 days ago
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Freezer Friendly Burritos 🌯 Easy, filling, and perfect to have ready for busy days. These Freezer Friendly Burritos are made with La Comaleada Burrito Flour Tortillas, seasoned ground beef, potatoes, refried beans, and melty cheese. Make them ahead, store them in the fridge or freezer, and reheat whenever you need a quick meal. Servings: 6 Time: 40 minutes Ingredients: 1 bag La Comaleada Burrito Flour Tortillas 2 tbsp olive oil 2 potatoes, diced ¼ cup onion, diced 3 garlic cloves, minced 1 lb ground beef 1 cup refried beans 1 cup shredded cheese Directions: Heat a large skillet over medium heat with olive oil. Add the potatoes and cook until they start to brown. Remove from the pan and set aside. Add onion and garlic to the skillet and cook until translucent. Add ground beef and season to taste with salt, pepper, or taco seasoning. Add the potatoes back to the skillet and cook for 3 more minutes. Heat each La Comaleada Burrito Flour Tortilla on both sides. Fill each burrito with refried beans, ground beef, potatoes, and cheese. Roll tightly, wrap with parchment paper, and store in the fridge or freezer. To reheat, microwave for a few minutes, then sear in a hot skillet for a few seconds. A simple make-ahead meal that’s ready when you are. — #DelComalASuMesa #ElComalProducts #BurritoRecipe #EasyMeals #MealPrep taken in Davis, California by @elcomalproducts
4
a month ago
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Sopes de Asada 🔥 Crispy sopes, juicy steak, creamy beans, fresh toppings, and a bright avocado-tomatillo salsa to bring it all together. Servings: 6–8 Time: 40 minutes Ingredients: 1 bag El Comal Sopes Oil, for frying 2 lbs steak 8–10 tomatillos 1 serrano pepper ¼ onion 1 avocado 2 garlic cloves 1 cup cilantro Salt and pepper to taste 1 cup refried beans 2 cups shredded cabbage or lettuce ½ cup sour cream ½ cup cotija cheese Pickled jalapeños, optional Directions: Heat a large skillet over medium heat with enough oil for frying. Fry each El Comal Sope until golden brown. Season the steak to taste and cook on each side. Cut into small pieces. Make the salsa by cooking the tomatillos in boiling water, then blending with onion, serrano pepper, avocado, garlic, cilantro, salt, and pepper. Top each sope with refried beans, steak, shredded cabbage, sour cream, cotija cheese, salsa, and pickled jalapeños if desired. — #DelComalASuMesa #ElComalProducts #Sopes #CarneAsada #MexicanFood taken in San Francisco, California by @elcomalproducts
5
a month ago
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Flautas Ahogadas 🇲🇽 Crispy, saucy, and made for a table full of flavor. These Flautas Ahogadas are filled with shredded beef and potatoes, fried until golden, and served with salsa verde, salsa roja, lettuce, crema, cotija, and radishes. A recipe that feels perfect for celebrating, sharing, and bringing everyone to the table. Servings: 6–8 Time: 45 minutes Ingredients: For the flautas: • 1 lb chuck roast or flank steak • ¼ onion • 2 garlic cloves • 2 bay leaves • 6 peppercorns • 2 potatoes • 1 bag El Comal White Corn Tortillas • 1 cup sour cream • 1 cup cotija cheese • ½ cup radishes, sliced • 3 cups shredded lettuce For the salsa verde: • 8–10 tomatillos • 1 jalapeño • 1 cup cilantro • ¼ onion • 2 garlic cloves • Salt and pepper to taste For the salsa roja: • 4 tomatoes • 1 garlic clove • 2 guajillo peppers • ¼ onion • Salt and pepper to taste • Optional: 1 chile de árbol for extra heat Directions: 1. Cook the meat in boiling salted water with garlic, onion, bay leaves, and peppercorns. 2. Remove the meat from the water and cook the potatoes until soft. 3. Shred the meat and combine with the potatoes. Season with salt and pepper to taste. 4. Heat each El Comal White Corn Tortilla on both sides, then fill with the meat and potato mixture. 5. Fry in very hot oil until golden brown and crispy. 6. For the salsa verde, boil the tomatillos and blend with cilantro, jalapeño, onion, garlic, salt, and pepper. 7. For the salsa roja, boil the tomatoes and peppers, then blend with garlic, onion, salt, and pepper. 8. Serve the flautas with both salsas, shredded lettuce, sour cream, cotija cheese, and sliced radishes. Crunchy, colorful, and full of tradition — the kind of recipe made for sharing. — #DelComalASuMesa #ElComalProducts #FlautasAhogadas #MexicanFood #CornTortillas taken in San Diego, California by @elcomalproducts
2
a month ago
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Garlic Jalapeño Dip 🧄🔥 Creamy, garlicky, and just the right amount of spicy. Servings: 4–6 Time: 20 minutes Ingredients: 1 bag El Comal Cantina Style Chips 2 tbsp butter 15 garlic cloves 8 oz cream cheese ¼ cup pickled jalapeños ½ cup sour cream Salt and pepper to taste 1 jalapeño, sliced Scallions, for garnish Directions: Heat a small skillet over medium heat and add butter. Cook the garlic cloves until golden, then set aside and let them cool. Add the garlic cloves to a blender with cream cheese, pickled jalapeños, sour cream, salt, and pepper. Blend until smooth. Garnish with sliced jalapeño and scallions. Serve with El Comal Cantina Style Chips and enjoy. A quick, creamy dip recipe made for sharing, snacking, and scooping until the bowl is clean. — #DelComalASuMesa #ElComalProducts #EasyRecipes #DipRecipe #CantinaStyleChips taken in Bakersfield, California by @elcomalproducts
1
a month ago
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Choriqueso Tacos 🌮🔥 Melty cheese, crispy chorizo, roasted jalapeños, and warm El Comalito Flour Tortillas. Servings: 6 Time: 45 minutes Ingredients: 1 bag El Comalito Flour Tortillas 6 jalapeños 1 ½ cups Chihuahua cheese 8 oz chorizo ⅓ cup onion, chopped 1 tomato, chopped Directions: Heat a pan and add the chorizo. Cook for a few minutes until it starts to brown. Add onion and tomato, then continue cooking for 5 minutes. Set aside. Place the jalapeños in a baking dish or air fryer with a drizzle of olive oil. Bake for 10–15 minutes, or until softened. Open the jalapeños lengthwise and remove the seeds. Fill each jalapeño with Chihuahua cheese and chorizo, then bake until the cheese melts. Warm the El Comalito Flour Tortillas in the same pan used for the chorizo, using the residual fat for extra flavor. Top each tortilla with a stuffed jalapeño and garnish with fresh cilantro. Cheesy, spicy, and made to disappear fast. — #DelComalASuMesa #ElComalProducts #Choriqueso #TacoNight #EasyRecipes taken in Anaheim, California by @elcomalproducts
13
a month ago
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Mezcal Steak Fajitas 🔥 Juicy grilled steak, colorful peppers, warm La Comaleada Flour Tortillas, and a mezcal-chipotle marinade that brings deep, smoky flavor to every bite. Perfect for serving family-style with guacamole, salsas, and plenty of tortillas on the side. Servings: 4–6 Time: 2 hours 30 minutes Ingredients: 1 bag La Comaleada Flour Tortillas 2 lbs skirt steak ¼ cup soy sauce 2–3 tbsp chipotle paste 4 garlic cloves, minced 1 tbsp oregano ½ cup lime juice Juice of 1 orange ½ cup mezcal ¼ tsp cumin 1 tsp salt ½ tsp pepper 3 bell peppers, sliced ½ red onion, sliced Guacamole and salsas, for serving Directions: In a bowl, mix soy sauce, chipotle paste, garlic, oregano, lime juice, orange juice, mezcal, cumin, salt, and pepper. Use the mixture to marinate the steak for at least 2 hours in the refrigerator. Season the vegetables with olive oil, salt, and pepper. Grill the steak and vegetables, then serve on a large platter. Heat each La Comaleada Flour Tortilla on both sides. Serve with guacamole, your favorite salsas, and enjoy. A bold fajita night made for sharing around the table. — #DelComalASuMesa #ElComalProducts #Fajitas #TacoNight #EasyRecipes taken in Pasadena, California by @elcomalproducts
1
2 months ago
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